I hope my USA friends all had a lovely but safe Fourth of July celebration. We spent it with good friends and family! We got in some much needed pool time, it has been super hot and humid around here for the last few days. We ended the night watching some local fireworks with our granddaughter, which was super special. I hope you got to spend your long weekend with the people who lift you up!
I made these cookies twice in the last week, yes they were that good. To quote my son “these are lovely” my husband agreed and loved that they didn’t change after a day or two. Meaning he likes cookies when they are freshly made, the second day he doesn’t enjoy them as much, we tend to make small batches of cookies for this very reason, that and we would just eat more of them so it is good not to have them lying around.
These are super easy to make and have very few ingredients. They are super moist and sweet and buttery, but not too much. The cream cheese helps cut down on the too sweet part of it. Plus if you are not that into sweet, eliminate the extra sprinkling of powdered sugar.
Gooey Butter Cake Cookies
Equipment
- electric beaters
Ingredients
- 8 ounce cream cheese softened
- ½ cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 box yellow cake mix butter flavored if you like
- ¾ cup powdered sugar
Instructions
- preheat oven to 350℉Prepare a baking sheet with non stick spray or a silpat.
- In a medium sized mixing bowl add the cream cheese, butter, vanilla extract and the egg. Whisk the dough until it is well combined. Stir in the cake mix until combined. Dough will be slightly sticky.
- In a small bowl add the powdered sugar. Take a small scoop or tablespoon of the dough and roll into a ball. Roll the ball in the powdered sugar and place on a your sheet pan about an inch apart.
- Bake for 10-12 minutes on the middle rack of your oven. The cookies will be light in color, you don't want to brown them. Serve warm or store in an airtight container for up to two weeks, they won't last that long.
- To make the dough easier to work with you can chill the dough for 30 minutes before rolling out.
recipe: erhardtseat.com